Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

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Double Chocolate Cherry Bomb Cookies

I love to bake! Cookies have such a bad rep so i came up with these healthy delicious double chocolate, cherry cookies.

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Recipe as follows→
Ingredients:
•1-1/2 cups flour (I used spelt) be scant on last 1/2 cup
•1/2 cup unsweetened cocao powder
•1/4 teaspoon salt
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon cinnamon
•1/2 heaping cup coconut oil
•3/4 cup raw sugar (Xylitol)
•1 egg
•1 teaspoon vanilla extract
•24 Fresh Cherries (can use maraschino)
> Chocolate sauce:
•3 oz. Organic chocolate chips
•1/4 cup full fat coconut milk 

Directions:
▶Preheat oven to 350 degrees F. In a bowl stir together flour, cocao powder, salt, baking soda, baking powder and cinnamon. In a large mixing bowl, cream coconut oil and sugar, add egg and vanilla and beat well. Gradually add flour mixture and beat until blended. The mixture will be rather dry but firm enough to shape them. Shape appx. 24 1Tbsp balls and press thumb into center to create cavity. Bake in preheated oven for 10-12 minutes then let cool completely (may need to recreate center cavity if it rises and If you use maraschino cherries you can bake them with the cookies).Prepare the chocolate sauce in a small saucepan, heat coconut milk and chocolate until melted and combined. Spoon some chocolate into the thumbprint of each cookie, top with cherry and drizzle more chocolate sauce. Place in fridge to harden. Best stored in fridge a keeps up to a week.
Yields 24 cookies. Enjoy!

Macros per cookie:
Calories 121 | Fat 8g | Carb 15g | Protein 2g

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